Beet cured Copper River sockeye salmon, just in time for the holidays.
Tag: salmon
The Weekly Eater: Something’s Fishy
While you are unlikely to eat fish every day for a week, you can gain inspiration for your Friday fish homage.
The Weekly Eater: I Love Caviar!
Caviar, lamb, bison, sweet potatoes? Yep. This is your next week’s go-to planning.
A Yokatta! Super Bowl Sushi
A sushi beginner’s experiment with no precise ingredients given. What?
Furikake (WTF?)
A good question! It is delicious.
Fresh and Simple Cod and Tomato
Personally, I like to buy my cod frozen at sea (insert visual of me freezing my rear off in a row boat as I try to buy cod somewhere in the icy reaches of the Pacific Ocean).
Butternutplace 